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Margarine Spreadability

Situation

margarine sampleA manufacturer of different types of margarine wanted a quantifiable, consistent way to measure and ultimately better control the texture of their different products. They specifically wanted to know the spreadability of their packaged margarine.

The manufacturer did not have a way to measure which formulations of the packaged margarine were more easily spreadable and which were not. They wanted to get a baseline standard so that they may compare different formulations to that.

 

 

 

 

Method

Testing was done using a TMS-Pro Texture Analyzer, a 500 N load cell and the TMS Butter and Margarine Spreadability Jig. The test program was set for the conical probe to come down at 100 mm/min and penetrate 5 mm into the product, then return to its starting position. The graph at the bottom shows the results graphed from the test. These results can now be used as the standard for the manufacturer. The graph indicates where a product less spreadable would be, and were a product more spreadable than the standard would be.

 

 

 

Significance and Benefit

  • Allows for more concise control of textural attributes of the product within formulations
  • Allows manufacturer to see what formulations meet QC standards and which do not
  • Quick and easy test that gives repeatable and objective results

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/